Triple Chocolate Tart {recipe swap}

My assigned blog, Dough See Dough, didn’t have a dedicated “holiday recipes” index, so I browsed several of her categories to see what looked good. Since I am usually the one to make the holiday desserts, that’s where I ended up.

I saw several recipes that looked good, but kept coming back to the chocolate-glazed chocolate tart. So rich and decadent, with three distinct layers of chocolate, yet her commentary said it was so easy to make. I had to try it out. After all, in my opinion, if it’s not chocolate, it’s not dessert.

It was just as easy as promised. The part that took the longest was patting the graham cracker crumbs into the tart pan. The filling took about five minutes. But the tart is very rich, fitting for a special occasion. I think it would be even better with a layer of light whipped cream on top, to balance out the thick filling.

Directions

Preheat your oven to 350 degrees.

In a small bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until everything is moistened. Press the crumb mixture into the bottom and ¾ of the way up the sides of a 9-inch fluted tart pan with a removable bottom.

Bake the crust for 10 minutes*, then cool on a wire rack.

While the crust is cooling, make the filling: place the bittersweet chocolate chips in a medium mixing bowl. Heat the heavy cream in a medium saucepan over medium heat. When tiny bubbles begin to form at the edge of the pan, pour the hot cream over the chocolate chips, and let the mixture stand for a minute. Then whisk until the chocolate has melted and the mixture is smooth. Add the two eggs, vanilla and salt and stir gently until combined (you don’t want to create air bubbles).

Pour the filling into the crust and bake for 20 to 25 minutes, just until the edges are set. The center should still jiggle slightly. Let cool on a wire rack for one hour.

Once the tart has cooled, make the glaze: place the white chocolate in a small bowl. Heat the cream in a small saucepan, just as before. Once the tiny bubbles form at the edge, pour the cream over the chocolate and let sit for one minute. Then whisk until smooth. Add the corn syrup and stir until fully incorporated.

Pour the glaze over the tart, tilting it so the glaze covers the tart evenly. Store the tart in the refrigerator.

Check out other recipes from the swap by clicking on the thumbnails below!